1.25cupsraw mango150 grams chopped roughly with skin
Chop the veggies-
Chop the onion and set aside 1 cup. You can chop them roughly into small squares. You can use 1 to 1.25 cups of onion for this recipe. Also, cut the green mango into chunks. No need to peel the skin.
Temper and saute the onion-
Set the Instant Pot in saute mode and add the oil. When the oil is hot, add the mustard seeds and fenugreek seeds—followed by a little bit of asafoetida. Then add the curry leaves and saute for 30 seconds or until the mustard seeds splutter.
Now add the chopped onion and saute for two to three minutes. Then turn off the Instant Pot.
Dump the other ingredients & pressure cook-
Drain the water from the toor dal and add it to the onion mix. Next, add the sambar powder, salt, turmeric powder, and jaggery.
Now add the chopped raw mango pieces, followed by 2 cups of water. Mix it thoroughly and make sure to scrape the bottom.
Close the Instant Pot lid and make sure the sealing ring is on, and the vent is in the sealing position. Pressure cook for 15 minutes, and when the cooking is complete, naturally release the pressure.
Mash the dal and simmer-
When the pressure is all released, open the Instant Pot. Mash the dal with a spoon or with a potato masher thoroughly. Add 1/4 more cup of water or as needed according to your consistency preference.
Set the IP back into saute mode. Add the cilantro and let it simmer for 3 minutes. Then turn off the heat and serve it hot with rice or relish it as a soup.
Stove-top pressure cooker version-
In a pressure pan or pressure cooker, add the oil. When the oil is hot, add the mustard seeds, fenugreek seeds, asafoetida, and curry leaves. When mustard seeds splutter, add the onion and cook for 3 to 4 minutes. Now add the dal, sambar powder, turmeric powder, salt, jaggery, raw mango, and water. Mix well and close the pressure cooker. Pressure cook for three whistles, and when the pressure is all gone, open the cooker and mash the dal. Add water according to your consistency preference and add cilantro. Simmer it for 5 minutes over medium heat.
Variations & Tips:
You can use firm raw mango to semi-ripe raw mango for this recipe. I used semi-ripe, but it was tangy. Tangy ones are preferable for this kuzhambu. If your mango is sweet, add 1/2 tsp of tamarind or some tomatoes. You can even add some lemon juice in the end.
Instead of toor dal, you can also use masoor dal.
Skip asafoetida to make it gluten-free.
In this method, the mango gets nicely mashed. The skin stays separate, though. If you don't like the skin texture, you can peel it off. And if you want mango pieces in you dal, reserve a few pieces. Add it to the dal after the pressure cooking is complete. Make sure to chop them into small pieces.
Adjust the salt and sambar powder according to your preference. Also, add water according to your consistency preference. Dal thickens as it cools down.
Jaggery is optional. If the mango is sweet, you can skip the jaggery.
You can also use dried raw mango for this recipe. You can use about 1/2 cup of dried mango. Soak it along with toor dal or in hot water so that it softens a bit. Some dried raw mangoes already have salt. So adjust the salt accordingly.